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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Nothing makes a carbonara ‘pop’ as much as grating some stale bread into it.
I do this all the time when I make an authentic carbonara.
I actually like to use banana bread for the hint of sweetness it brings.
And, of course, guancale is difficult to get here so I use cut-up hot dogs instead. And as a time-saver, instead of eggs, I use mayonnaise which also brings some creaminess (in addition to the heavy cream I like to add). Plus fresh eggs are super expensive right now. On the subject of expensive, Parmigiana Regiano costs a bomb so I sub in a dozen slices of American cheese to get that indulgent mouth feel. Also, it’s important to get some veggies into the kids, so I also like to throw in some peas, carrots, yam, and broccoli. And sweet chilli sauce, just enough to make it taste interesting.
I love a proper carbonara.
You might be interested to know that carbonara dates back to the 1940s & 50s and the story goes that after the capture of Rome, American rations were used to create the dish. So powdered eggs and bacon are the most "authentic" carbonara. The people who run all over town for guancale and the tattooed cheese are the foolish ones by my sensibilities.